September/October
Fall Harvest: Pumpkins, Squash, & Gourds
Explore the different types of gourds, including pumpkins,& squash
November
Thanksgiving in the early 1900s
The emergence of Thanksgiving as a national holiday, as well as contemporaneous changes in food preservation and technology
December
Ringing in the new year
To explore international traditions surrounding New Year's celebration and get guests in the spirit of the season
January
GOT GLUTEN?
To define gluten, what types of food contain it, and how it affects people with an intolerance or allergy.
February
Moroccan Cusine
To explore Moroccan foods and plants and animals indigenous to this vibrant Northern Africa country
March
Waste Not, Want Not
To challenge students to really see the amount of food they put on their plates and encourage them to eat their nutritious meals rather than throw them away
To present the ways SAGE controls waste in the back of the house
April
Sweet!
To introduce students to different types of sweeteners (Honey, sugar cane, beet sugar, corn syrup, agave) provide insight into how they are produced and offer a really sweet tasting!
May
Picnic Time! Serve it safely
To inform students and their families about common food safety procedures they should follow, especially during the summer picnic season